Love Pumpkin Spice Lattes? Here’s the secret ingredients to achieving the coffee house taste and turn any latte into your fall favorite.
It’s Funday Friday! What are you up to this weekend? Does it possibly involve a trip to your favorite coffee shop? I caved on Monday and had my first Pumpkin Spice Latte of the week. Goodness, did I miss that taste.
The temperatures drastically dropped this week, we’re talking mid forties early in the morning and a couple of chilly nights already. Apparently, it’s supposed to be back to the 70’s land next week, which I’m keeping my fingers crossed for. You never know with our MN weather. But I will say that that pumpkin spice latte tasted pretty amazing on a cooler day.
The only thing I didn’t like was the price tag. Paying more than $5 dollars for a cup of coffee is something I rarely do. Anything for a PSL though ;). I still kept wondering if I could achieve the same taste at home.
Who knew the only thing I was missing is Pumpkin Spice Coffee Syrup.
A couple of weeks ago, I read somewhere that the syrup used in most coffee houses doesn’t even contain actual pumpkin. I was so disappointed after reading it, that I decided I didn’t need another reason and definitely needed to make my own – both for convenience and the sake of taste.
So off I went, bought my first pumpkin puree of the season and gathered all of the yummy spices I already had on hand. There’s a very high chance that you have all of the ingredients needed for this syrup in your pantry, which means you could hold a cup of your own Homemade Pumpkin Spice Latte in about 15 minutes. Whoa!
I usually fill the bottom of a tall glass or cup with the syrup to taste. Milk and freshly brewed coffee are next and I like to top mine with steamed milk. Just like you see in the picture above.
And if I’m really in the mood for pumpkin spice, I drizzle on a bit more syrup.
Also, this stuff could be great on a couple of other things. Like pancakes, waffles, or anything else you pour syrup on. This is liquid gold and you better believe I’ve been trying to find other ways to incorporate it into my life ;).
Hope you give a try, friends. It’s well worth it. Have a happy and delicious weekend!
- 1 1/4 cup water
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 teaspoons cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon allspice
- 1/4 cup pumpkin puree
- 1/2 teaspoon vanilla extract
- 1. Combine water and sugars in a medium saucepan. Bring mixture to a boil and let simmer until sugars are fully dissolved, about 3 minutes.
- 2. Whisk in all the spices and pumpkin puree and continue simmering for 10 minutes, don't let it come to a boil.
- 3. Using a fine mesh strainer (lined with a cheesecloth, optional), strain syrup into a container or glass jar for storing in your fridge. Stir in vanilla and enjoy!
- Syrup can be kept in the fridge for 4-6 weeks.
- Instead of using all the spices (except for cinnamon), you could substitute pumpkin pie spice. Use about 1-1 1/4 teaspoon.